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Heat 100ml of olive oil in a pan. Add 2 chopped onions and sauté until they turn translucent, stirring frequently for about 2-3 minutes.
Add 2 chopped tomatoes to the pan with the sautéed onions. Cook, stirring occasionally, until the tomatoes soften and release their juices, which takes about 3-4 minutes.
Stir in 1 teaspoon of chilli powder, 1 teaspoon of turmeric powder (haldi), 1 teaspoon of salt, and 2 chopped green chillies. Mix well and cook for about 1 minute until the spices are fragrant.
Add 2 diced potatoes to the pan and mix them thoroughly with the masala. Pour in 100ml of water, stir, and cover the pan. Let the potatoes cook until tender, which should take approximately 10-12 minutes, stirring occasionally to prevent sticking.
Once the potatoes are tender and most of the water has evaporated, crack 5 eggs directly into the pan. Immediately begin to scramble the eggs into the potato mixture, breaking them up with your spoon. Continue cooking and stirring until the eggs are fully cooked and well combined with the potatoes, about 5 minutes.
Remove the pan from heat. Garnish generously with freshly chopped coriander. Stir once more to distribute the coriander evenly. The Potato Egg Bhurji is now ready to be served.
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